Kombu is the basic dashi ingredient. Also called kelp, the fine, salty mould covering its surface is desirable and is the key to its flavour.
Cut off as large a piece as you need and wipe over with a dry cloth before using.
Do not rinse or wash it, or the flavour will be lost.To make good stock, simply soak Kombu in water, or heat in a pan of water on a medium flame and remove just before boiling.
Kombu is rich in vitamins and minerals such as iodine.
It also contains large quantities of potassium, which helps to reduce blood pressure.
Ingredients
Seaweed
Size
Net Weight: 114g
Where from
Product of Korea.
Manufacturer
Wel-Pac
Manufacturers website
N/A